Decadent Deer Dinner & Luxurious Sprouts
January 10, 2009
So the big question- what do you think about brussels sprouts? And, do you like them?
Let me tell you, I have had some incredibly stubborn people have a taste of my brussels sprouts and you know what- they were *begging* for more. They absolutely loved them and told all of their friends.
And these people down right refused to even consider giving them a taste when I first mentioned them. They hated them as a child and swore to never touch them again.
Well, when I make them for dinner (by demand from those who have tried them and are present- my hunny especially), I let them know they will be on the table but they don’t have to try them. Of course, they are more than welcome to.
Well, at first sight they don’t even recognize them and are incredibly curious. They give in expecting to prove me wrong (honestly I could care less, lol) and within the first bite- BAM they are believers. They adore them!
Tonight I cooked the last of the back strap I was given from a dear friend and hunter. I *adore* venison and couldn’t pass up the chance on this. The first few meals I prepared with some broccoli, but when the grocery store finally had some fresh brussels sprouts available I wanted to finish the venison in the most luxurious way possible. And for me that is with the sprouts.
What is my secret? Hmm, don’t know if I should tell you! I will say browned butter is involved (how can you go wrong with that after all, yummy), and the way I slice them allows them to keep some crispness in their texture. These in particular I finished off in the same pan as the venison- I wanted them to absorb the juice and crisp up just a slight bit more. That soft melt in your mouth middle with the thin crisp brown buttered outside- delicious!
I came up with it completely on my own and have kept the recipe true ever since. It has been such a hit there has been no need for change. Their is always room for variations of course, which I have done from time to time (like adding prosciutto- so yummy) for a richer version. I didn’t want to compete against the venison, only compliment it, so simple is key here.
But have fun and make a recipe of your own! Have friends beg you to create their new favorite dish, or simply just enjoy it for yourself.
Also, what a fun challenge- making a dish you *think* you absolutely hate and turning into a favorite treat. Certainly makes things new again and not to mention- extra luxurious.
For The Love Of Chocolate & Beauty
December 27, 2008
Oh but I do love chocolate. One of my favorite to indulge in on a regular basis is the Ritter Sport chocolates. Yummy and so many flavors I cannot seem to find them all quickly enough.
I think they are fun, too- with so many styles and all packaged in a convenient size. You know the square wherever you go, it stands out. Dark is generally my preference when it comes to chocolate (like truffles and especially when powder and/or bits of cocoa nibs are involved). And second to that is anything involving hazelnut or hazelnut cream/liquor. Love it.
So for me my favorites to have on hand from them are the Praline and Dark Chocolate With Hazelnuts. So yum.
I must say their Alpine Milk Chocolate is quite wonderful too- so milky and creamy. Just the right decedent consistency that melts in our mouth.
A surprise for me was the cornflakes chocolate bar- it was like nothing I imagined at all and quite lovely! It really works. I was expecting it to be ‘eh’ or ‘just okay’ but was quite happily surprised. My fiance thinks so, too (as I have noticed that one tends to disappear rather quickly without any supervision). The marzipan seems to vanish rather quickly as well, but that one is rather classic and true to form. Also delicious.
Look at them, aren’t they pretty? I am out to go enjoy some now, maybe cuddle up in bed to a movie or cartoon.
Next time you come across one I would certainly recommend picking up a bite for yourself as a lovely treat.
Barbecue Capital Of TEXAS Is Lockhart
September 18, 2008
This is the reason we drove 150 miles west out of Houston; Kreuz. It is worth it every time. We had sat around the house with no power or water for a day when we and the neighbors began talking of warm food and instantly we all agreed to drive to Kreuz before they closed for the night (which meant we had to leave right away if we wanted any chance).
We made it in record time and enjoyed the magical experience of what is Kreuz. The smell of the building when you walk in is like nothing else- Oh how I love it!
The rub is perfect and the rule of the house is “No Fork No Sauce.”
It doesn’t need it either. (Sauce is thought to hide the lack of quality in a meat). It just melts and falls apart lovely- especially the fatty brisket pieces. So yum. (Shhh, secretly, this place is my favorite)
(Less photos though, simply because the meat did not last in front of us- too delicious. We had limited timing too!)
So the next day (Sunday, and Kreuz is not open) we visit Smitty’S, the rivalry of Kreuz. When it all began they were both Kreuz, and then a man by the name of Smitty’s joined the family in business. After the passing of the father, the children argued and eventually one kept the Kreuz name to a new building while the other kept the original building and called it Smitty’S.
Three of the number one barbecue best are all located very near each other, two being in Lockhart and the third being in Lulling (only minutes away really).
All three use the same technique of having a fire with the smoke traveling a slight distance to the meat- it requires much patience and attention and so very few continue this style of barbecue but the results go extremely far. It is well worth it.
Next, finally, is Monday’s visit to Lulling’s City Market. I cannot recall the name at the moment, but the editor or one of the writers for Gourmet Magazine named this their favorite meal ever (stating even though you would think it would be something fancy and expensive, the meat was so true and divine nothing has been better).
It comes very close to Kreuz in my opinion, VERY close. In fact I absolutely love them all. Just look at it in its divine beauty- oh so perfect. Yum!
This is barbecue done to perfection and with love. It is always the same people you see working at these places, too. I love that. They know and truly love what they do and do it extremely well.
They have been doing this for years and years, and it shows. Even the cash register has soaked in the smoke throughout the years, lol. What a lovely place to be.
Beauty Is Back And Loves Armani
September 16, 2008
Alright, I am hurricane Ike’d out (city is a disaster though everyone is definitely working together to get things back up and running- endless large trees scattering the streets and homes and many without power or water).
It is time for some cheering up and for me, that means food and fashion. Let’s start with a little look of fashion.
In my previous posts I mentioned I took off for some relaxation in a hotel some 150 miles away from the disaster of the city. We did some beautiful shopping and I couldn’t help but fall into this gorgeous Giorgio Armani dress.
I love Giorgio Armani- what isn’t there to love of such beautiful designs? The fabric simply melts and falls perfectly into place, it is quite simply like heaven.
And this dress, too, melts and flows off the skin just like heaven. The color is gorgeous (I love lavender/lilac shades, so soft yet so bold and elegant). Ah, heavenly!
I am starting to feel refreshed already, wow. Much more to come *hint*hint* especially shoes and delicious food 
ciao xx
Cookie, Cookie, Cookies
September 8, 2008
I love cookies, lol. I was out and about early this morning and decided to make a stop at my favorite French bakery in town, rightly titled French Gourmet Bakery. I remember coming here as a child with my parents to purchase fresh bread for delicious meals at home. So this place and I go back, I love it.
Me and cookies are very much like that episode of Family Guy where Stewie has a crush on the little brunette girl who’s line of notice throughout the show was “Cookie?” For then Stewie to find out she never liked him- it was only for the cookies. Mmmm, cookies, haha, that would be me, too.
My craving came from the other night- we were enjoying some wine with our neighbors when someone said cookie, and both she and I instantly start saying cookie and that we want a cookie.
Now I have them, and yum! Your classic chocolate chip and oatmeal raisin are pictured at the top- chewy and magical, simply perfect. This bakery can do no wrong, not once in all these years have I ever had a bad experience.
Following the classics, is another one in my heart- the thumb print cookie. Perfectly crumbly with the right amount of moistness that melts only when placed in your mouth, oh and the chocolate they use is ridiculous how great it is. My “I don’t like chocolate” friends fight for the last bit of it. Truly, a must have.
The last one is an iced ginger cookie with the little silver ball sprinkles. Simplicity goes far with this one, and all the spices are just right.
Normally I do like to bake my own cookies, but I have not done so in a while. Besides, this place for me is an extra special treat.
Here’s to the love of cookies. I dare you not to want one, now [ LOL ].
P.S. I just found out they now deliver online (their cookies at least, cakes are in store only). So if you are in for a treat take a look: http://www.fgbakery.com – much love!
Cafe Cubano Just Around The Corner
September 1, 2008
This is great; I move from Miami and at apparently the same time so does this gentlemen around the corner. Even better, he opens up a little shop and calls it “Cafe Cubano” and you guessed it, serves the most wonderful cafe cubanos and all the traditional Cuban cuisine to go with it. Yum!
My fiance loves the coffees, but only once in a while for him. He instead has found delicious enjoyment in the Malta from Hatvey- oooh, this is a good one.
They have a couple different Malta’s, I think this one is the best by far- it has the most flavor, strong and distinct which I like in a beverage. Just the smell alone is fantastic. This is a must try if you ever come across it- let me know when you do.
Okay, back to the cafe cubano- or in my case, cortadito con leche evaporado. There is nothing like a nice strong espresso brewed with sugar and then topped off with steamed evaporated milk- just a little of course, and talk about heavenly! Oh I love this drink, and finally I can begin having them again and just around the corner from where I live- how lovely is that?
He makes my favorite little pastry to have with a coffee, too- the guava and cheese pastels. It compliments it perfectly.
I would love to see walk up Cuban Cafes start spreading like the Wine Bars have been, maybe this will be the next thing. What a treat that would be. People need to love coffee again (actual coffee- don’t get me started).
Alright, I am off for a cortadito and guava and cheese. Ciao.
Ooh- a little PS, Here’s a little look of some of the other fun sodas they offer. I’m told the IronBeer tastes similar to a fruity Dr. Pepper, but I don’t know- we’ll see. We bought them to try later, I’ll let you know how it goes.
Soupe à l’Oignon Pour Votre Sante
August 27, 2008
When it comes to soups this has always been my favorite one. Soup a l’Oignon or French Onion Soup is a delicious bowl of onions in beef broth (often spiced with a bit of sherry and herbs) with the occasional crouton and coated in a blanket of gruyere cheese with a heavenly aroma.
I am a bit of a sniffling mess at the moment, and nothing cures me like a bowl of French Onion. It warms my throat and keeps my belly happy.
I don’t have to be sick to enjoy it though, I adore it much the same whether sick or healthy. The crispy cheesiness that clings to the bowl is also a nice ending treat.
Traditional is my favorite, as I find sometimes when people try to dress it up it loses its character. Multiple cheeses doesn’t offend me, but keep the broth simple- it should never be cloudy or creamy. Abide the rules and you will be rewarded every time.
Another Glamorous Beauty Of Belle Glos
August 6, 2008
Belle Glos and Pinot Noir are synonymous with delicious and glamor. You know you are in great hands and know the wine will be grand. The Taylor Lane Vineyard Pinot Noir is among the best in their collection.
Pretty much, when you see the wax dipped bottle- buy it. Don’t even look, just take it home and enjoy it for you are certain to have found a treasure.
Normally this dark burgundy color is what you should seek- and do seek it, but keep in mind the Pinot Noir Blanc Rose with its bright and pink wax color.
If for some strange reason you have yet to seek that one, you are truly missing out. And don’t let false snobbery get in the way if you drink “only red wines” or whatever it might be- there is something to be captured and admired in all wines. It is just a matter of finding the right ones. Don’t let one bad experience spoil a complete varietal for you. Would you do the same with food? I certainly hope not.
This Pinot Noir is everything of its namesake, and a tasting and experience will do far better than words would describe, and I will let you see for yourself. And let me know, too- I love to hear a response.
So Remember- the wax dipped bottle from Belle Glos is guaranteed to be a delight every time. A votre sante.
Glamorous Gourmet Bites At Home
July 27, 2008
Devilishly delicious and oh so simple to prepare-I love to incorporate it in any of my meals. Phyllo Dough or Puff Pastry Dough ads the extra bit of glamor to any bite you may desire.
I’ve made it on my own many times though I must say there is nothing wrong with the store bought- its prepared and ready and simple to use, not to mention less time consuming.
It is so easy to use that shapes and designs are simple and the results are lavish-you’ll look like a master of special reserved skill. Also its fun to let your creativity roam and be admired as well as enjoyed.
I adore to make my pizzas with phyllo dough- it ads that buttery crisp flakey balance to the creamy rich cheese. I tend to use goat cheese and gruyere on mine- topped with fresh tomatoes, pancetta and basil leaves. Yum.
On a day to day basis, I cannot help but prepare my favorite- a spinach pouchette. I keep it simple with spinach, gruyere, and garlic. Simple, easy, quick- and so wonderful.
The variations are endless and delicious. Experiment with the different styles, too- whether it is flat, in a triangle, rolled up, in a pouch, or in a creation of your own.
Dessert is just as easy as well-and as sweet as you care to make it
